Subscribe

Contact

SALMON VEGETABLE QUICHE

With our fresh frozen salmon in the freezer, we had baked a lovely Coho Salmon the other night, with plenty of leftovers for salad and sandwiches the next day. As there was quite a lot left I decided to make a salmon quiche. It seems to me that just about anything will work divinely with quiche and salmon is no exception. Over the years, we have had a number of different quiche recipes posted on this blog – they never disappoint to offer a simple yet delicious meal.

1 large shallot, halved and then sliced

1 large garlic clove, minced

2 Tblsp. Extra Virgin Olive Oil

1 cup broccoli – finely dice the stalk, and cut the florets small

1 cup chopped fresh spinach, chopped

2 cups cooked salmon, leave in good size chunks, removing any bones

just over 1/2 cup of milk (we use soy milk)

6 large organic eggs

1 10 inch deep dish gluten free pie crust

1/2 a large tsp. dried dill

salt and pepper to taste

Parmesan cheese

grated aged white cheddar cheese

Roll out the gluten free pie crust and add to a deep dish pie pan. Prick the sides and bottoms with a fork, then set aside.

Preheat a skillet on low heat with the EVOO. Add in the shallots, garlic, and diced broccoli, sauteing about 15 minutes or until the broccoli is tender, then remove from the heat. Preheat the oven to 350 degrees.

Those quiche-y type dishes are so good aren’t they? These days I make more frittata thingys, though the idea is very similar.
Such an easy dinner.
I just wish i had access to all that lovely salmon. I still feel a little sorry for that idiot fisherman who didn’t check the rules….
XO

We love quiche-y type dishes in this house too Janet…I feel sorry for the guy too. How heartbreaking to come all this way, catch all that fish and not be able to take it home. We sure have been enjoying it tho…every salmon has been scrumptious!